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“An Egg today is better than a Hen tomorrow.”
Benjamin Franklin (1706-1790)
Yesterday, we started the series Breakfast with Eggs Recipes. Today, we’ll present French Toast (Part 1 was Mughlai Paratha).
French toast is a very popular breakfast in the Western world, but with globalization, French toast has become a part of our cuisine too, albeit with some variations. A little research on the web revealed some interesting facts about the dish.
The French toast made in Europe and America contains milk along with eggs as one of the main ingredients for soaking the bread slices. They even use cinnamon, granulated sugar as addendum, and have it with Maple or any other syrup. Here’s a googly – French toast isn’t necessarily of French origin. It finds its earliest mention in a 4th century Roman cookbook – Apicius. Frying the day old stale bread solved the problem for unappetizing crunchy bread. The book, apparently, is arranged in a manner similar to modern cookbooks.
Preparation time: 5 mins
Cooking time: 5 mins
- Milk bread (Pauruti): 4-6 slices
- Eggs (Dim): 3
- Onion (Peyaj): 1 medium size, chopped into small pieces
- Green chili (Kacha Lanka): 2, finely chopped
- Sunflower oil (Sada tel) for frying
- Salt to taste
- Cut the bread slices diagonally and keep aside
- Break the eggs into a wide, shallow plate along with chopped onion, chilies and salt, beat well with a fork
- Place the bread slices , one at a time, letting the egg to soak in, turn the slices around to soak the other side also
- Heat oil in a pan and fry the egg soaked slices till golden brown on both sides
- Serve hot with tomato sauce or green chutney
Hot tip: To reduce the calorie intake, you can use brown bread instead of milk bread.
Further reading – French toast, Wiki, Cheftalk, Baked French toast
French toast on way to NTTC#5 event hosted by Sneh of Gel’s Kitchen.
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After coming back home tonight, I found there was actually no vegetables left. The only thing that I found in my kitchen was two tomatoes, some onions, garlic and of course there was my all time ready stock of eggs. Putting on my apron, I was ready to prepare something really rich and spicy, because the last few days I was only eating blunt non-spicy food and my taste buds were all expecting something to get aroused.
The cooking time was short. Cooked some rice, and served the dinner at the dining table. My little experiment with the left out morsels turned out to be delicacy. Tasty, spicy and easy to cook, the best one can ask after a whole day’s work. The current gone once again for the second time after I reached home, Enrique singing in my laptop, the candle light at the dinner table and the hot food: all added to excellent milieu of tonight’s dinner. I would just love to have it once more.
The recipe here’s for all of you.
Cooking Time: 10 mins
Egg (Dim): 4
Onion (Peyaj): 2
Garlic (Rasun): 4 / 6 cloves
Ginger- garlic paste (Aada-Rasun bata): 1½ teaspoons
Turmeric powder (Halud guro): 1 teaspoon
Chili powder (Shukhno Lankar guro): ½ teaspoon
Garam Masala: ½ teaspoon
Sunflower oil (Tel): 2 tablespoons
Salt to taste
- Chop the onions and tomato into small pieces.
- Beat the eggs in a bowl; just add ½ teaspoon salt with it.
- Heat 1 tablespoon of oil in a wok.
- As the oil gets fully heated add the beaten eggs and fry to make a big omelet.
- Set the omelet on a dish and cut it into four halves or you may cut it in your own way.
- Add the left out oil on the wok and heat.
- Add the onion and garlic cloves as the oil gets heated. Sauté until the onions soften.
- Add the ginger-garlic paste.
- Throw in the tomatoes; add all spices along with salt.
- Pour little water if it becomes too dry.
- As the gravy starts becoming thicker add the fried pieces of eggs and toggle them in the gravy.
- Serve hot with rice, chapathi or roti.
Am sure you’ll enjoy cooking it and of course having it. Catch on for the other recipes. Till then happy cooking and happy eating.
Ready to serve Dim Lalbahari